Pear Compote I
Peeled pears poached in lemon water with sugar, then chilled in their reduced syrup.
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Pear Compote II
Carefully blanched and peeled pears finished in lemon syrup and served cold.
Pear Fritters
Six pears halved, maraschino-cinnamon infused, battered and fried.
Pear Marquise
Six vanilla-poached pears on sweet milk rice with maraschino pear syrup.
Pear Pie
Double-crust sliced-pear pie with a sugared top and three small vents.
Pear and Blueberry Vanilla Tart
A crisp pastry shell holds a vanilla almond filling with pear slices and blueberries. Cool the tart before cutting so the filling and crust hold together.
Pear and Peach Cobbler with Lime Yogurt
Juicy pear and peach beneath a golden, tender cobbler topping, served with cool lime yogurt. Makes six spooned portions.
Pear and Peach Rose Cake
Pear, peach and fresh edible rose petals are folded through a yoghurt cake with a little baking powder. Fine fruit dice distribute through the shallow bake, which is rested before serving.
Pear and Treacle Honey Cake
Cored pear dice sit in a rich treacle-and-honey batter with vanilla. The high syrup content makes a dense, sticky bake; cook it gently in a broad round tin and let it settle before portioning.
Pear, Almond and Cardamom Oat Cake
Pear slices top a soft oat cake scented with cardamom. Ground almonds enrich the crumb and a few chopped almonds finish the surface.
Pecan and Banana Rose Dessert
A dense oat dessert with pecans, banana and fresh edible rose petals. Most of the banana is mashed into the batter; six thin slices are reserved for the top and baked with the mixture.
Petites Fauchonnettes
Six small baked vanilla-yolk custard cakes thickened with flour.
Petites Précieuses
Six small cakes with apricot-crumb filling in scooped tops.
Petits Croissants au Pistachios
Almond-egg-white half-moon biscuits with halved pistachios.
Pine-Nut and Semolina Lattice Tart
A sweet shortcrust tart filled with firm milk semolina and finely chopped pine nuts, covered with a diamond pastry lattice.
Pineapple Fritters au Maraschino
Pineapple slices first poached in sugar syrup, then batter-fried and laid over warm maraschino sauce.
Pineapple and Coconut Pistachio Cake
Fresh grated coconut, pineapple dice and pistachios fill a low cake. The coconut is fresh flesh rather than dried flakes, and the fruit-heavy batter is rested in its tin before serving.
Pineapple and Passion Fruit Cake
Pineapple, passion-fruit pulp and pistachios form a very moist vanilla cake. The pulp includes its edible seeds; bake in a shallow tin and serve warm once the centre has set.
Pineapple, Macaroon and Brandy Frozen Cream
A softly frozen pineapple cream with crushed almond macaroons and a modest measure of brandy, served in small glasses.
Pistache Ice Cream
Green pistachio custard ice cream with two liqueurs.
Pistachio Gelato
Milk-and-yolk gelato with finely ground unroasted pistachios.
Pistachio Parfait
Pistachio ice cream lightened with whipped cream, topped with more cream, chopped pistachios and candied cherry.
Pistachio and Fig Coffee Cake
A softly coffee-flavoured butter cake with fresh figs and chopped pistachios, baked in a round skillet. Makes eight slices.
Pistachio and Raisin Coffee Tray Cake
Pistachios and raisins run through a brown sugar butter cake. Brewed coffee is measured as a liquid, and the cake is baked in a shallow tin for slicing.